NUTRITION

SERVINGS

INGREDIENTS

1.5 large yellow onions

0.5 tbsp ghee

4 oz chicken breast

2 cup beef broth

1.5 oz gruyere cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp fresh thyme

1 tsp balsamic vinegar

PREPARATION

• 1

  Thinly slice the yellow onions into uniform half-moons to ensure even caramelization.

• 2

  In a heavy-bottomed pot, melt the ghee over medium-low heat and add the onions with the sea salt.

• 3

  Cook the onions slowly for 25-30 minutes, stirring occasionally, until they reach a deep golden brown and develop a rich aroma.

• 4

  Deglaze the pot with balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom.

• 5

  Pour in the beef broth and add the fresh thyme and black pepper, then bring to a gentle simmer for 10 minutes.

• 6

  Stir in the pre-cooked shredded chicken breast and heat through for 2 minutes until the soup is piping hot.

• 7

  Ladle the soup into an oven-safe crock and top evenly with the shredded Gruyere cheese.

• 8

  Place the crock under a broiler for 2-3 minutes until the cheese is bubbly and toasted golden brown.